Borrowed with permission from Marisa at Food in Jars. You can read more at www.foodinjars.com. Her awesome site regularly features canning recipes, giveaways of canning and culinary-focused products, cookbooks, and interesting ways to use preserves!
- Start by supreming the grapefruit. Do this by cutting the top and bottom off. Then, working from north pole to south, cut the rind off the fruit (you want to expose the interior surface of the fruit). When rind is entirely removed, use the knife to separate the fruit from the membrane of the fruit.
- Collect the naked fruit sections and their juice in a large bowl. Set any seeds you find aside. Bundle them up in a length of cheesecloth. They’ll give the jam an extra hit of pectin.
- Once all the fruit is supremed, pour it into a large, non-reactive pot and add the sugar and the cheesecloth bundle containing the seeds. Stir until the sugar begins to dissolve.
- Turn the heat to high and bring the fruit mixture to a boil. Cook at a bubble, stirring regularly, until the jam reaches 220 degrees and passes the plate/sauce/wrinkle test (remove the pot from the heat source while you’re testing to prevent scorching).
- When the jam passes these set tests, pour into prepared jars. Apply lids and rings and process in a boiling water bath for ten minutes.
- When time is up, remove jars from canner and let them cool on a folded kitchen towel. When jars are cool to the touch, remove rings and test seals. Store sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used first.
This recipe makes two pints (or four half pints if that’s your preferred measure). It’s a little bit of work to supreme the fruit (instructions here), but once that part is done, it cooks up in about 20 minutes like so many speedier jams. Spread on a buttered English muffin, it’s delivers the grapefruit flavor nicely, without the bitterness you get from marmalade.
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Waiting to make some grapefruit marmalade..got 4 huge fruit given to me today…thanks for your simple recipe